1)Preheat oven 190ºc. 2)Grease muffin pan. 3)Sift dry ingredients into bowl. 4)Stir in brown sugar. 5)Melt butter. 6)Beat eggs & milk in bowl. 7)Make a well in centre of dry ingredients. Add butter, chips & egg mixture. Mix until just moistened. 8)Spoon into muffin pans. 9)Bake 20 minutes or till skewer comes out clean. 10)Rest on cooling rack. 11)Eat.
Minestrone
For Minestrone 1/4 c macaroni 1/2 T olive oil 1/2 leek sliced 1 clove garlic 1 rasher bacon, chopped 1/2 carrot, sliced 1/2potato, chopped 1 celery stick, sliced 1/4 C green beans 1/2 can chopped tomatoes 1/2 l stock 1T tomato paste 1/2 can cannellini beans, rinsed & drained 1T chopped fresh flat-leaf parsley Parmesan to serve.
1)Bring a pan of water to the boil, add the macaroni & cook for 10-12 minutes, or until tender. Drain well. 2)Meanwhile, heat the oil in a large pan, add the leek, garlic & bacon & cook over medium heat for 3-4 minutes. 3)Add the carrot, potato, celery, beans, tomato, stock & tomato paste. Bring to the boil, then reduce the heat & simmer for 10 minutes, or until vegetables are tender. 4)Stir in the cooked pasta & cannellini beans & heat through. Spoon into warmed bowls & garnish with parsley & Parmesan.
Afgans
What u need
100g butter, softened
1/4 C sugar
3/4 C flour
1/4 C cocoa
1 C cornflakes
chocolate icing
walnuts (optional)
method 1Cream butter and sugar until light & fluffy 2sift flour & cocoa. 3stir into creamed mixture 4fold in cornflakes 5spoon mounds of mixture onto a greased oven tray 6bake at 1800c for 15 minutes or until set. 7when cold ice with chocolate icing & decorate with a walnut if wished.
method 1break chocolate into a double boiler. 2add butter & cream 3set over hot water & heat, stirring constantly 4when thickened, set aside to cool 5beat until thick before using 6pipe on to your “afghan”
Note we will not be suppling chocolate (too expensive) so bring your own or use a coco butter icing recipie.
Gourmet Pasta
What U need
125g dried penne pasta 2 rashers bacon, diced 2 T butter 1/2onion, finely sliced 1/2stalk celery 11/2T flour 1 C milk 1/4C cream 1 C grated cheese 1 T chopped parsley salt & freshly ground black pepper.
Topping 1 C grated cheese 1/2t grated parmesan cheese.
What U do
1)Cook the pasta according to the instructions on the packet. Drain. 2)Cook the bacon in a frypan until it begins to crisp. Set aside. Preheat the oven to 190ºc 3)Melt the butter in a large saucepan. Cook the onion & celery for 6-8 minutes until soft. Add the flour and stir over heat for 2 minutes. 4)Remove from heat. Gradually whisk in the milk, then the cream. 5)Return to the heat, stir constantly until sauce thickens. 6)Remove from the heat, add cheddar cheese & stir until it melts. Stir in the parsley, cooked pasta, bacon & seasoning. 7)Transfer to a greased baking dish. Combine the cheeses for the topping. Sprinkle over the pasta Bake for 25 minutes.
Summer sorbet
Ingredients
1/2 c sugar
1/2 c water
300g frozen berries
2 t lemon juice
1 egg white
Method
1) Combine the sugar & water in small saucepan, stir over low heat, without boiling- until sugar is dissolved.
2) Brush down the inside of the pan with a pastry brush dipped in warm water to dissolve all sugar crystals. Bring to the boil then simmer uncovered, without stirring for 5 minutes
3) Meanwhile place the berries in a food processor, add lemon juice & hot syrup, proccess untill smooth.
4) Push the berry puree through a fine sieve into a shallow metal pan: cover & freeze for several hours until firm.
5) Chop frozen berry mixture & place in food processor. Add the eggwhite & process until smooth & paler in colour. Return the mixture to the pan, cover & freeze until firm
6) For a finer textured sorbet, chop the sorbet again & beat with an electric mixer until lighter in colour then cover & freeze until firm.
Method 1]Heat oil & butter in pan, add onions- fry till golden 2]Crush ginger & place in bowl. Add spices and blend. Add yoghurt & tomato paste, stir to combine. 3]Add chicken pieces to mix and coat well. 4]Add chicken to onions in pan & stir fry vigorously, 5-7 minutes 5]Add water & bay leaf to mix and simmer 20 minutes, stir occasionally 6]Add the cream and cook a further 10 minutes 7]Check chicken is cooked and garnish .
Pumpkin soup
2t butter, oil
1T chopped onion
1/2 stalk celery
250 gm diced pumpkin
1 small potato, diced
1c vegetable stock ( or other stock if you prefer)
1/2 t mixed spice
1/4 c croutons
salt & pepper to taste
NOTE; pumpkin soup taste improves with addition of ginger (1t), roasting the pumpkin first and a little sour cream. You could try lemon grass or other flavouring you like.
Method
Heat a large heavy based saucepan, add butter/oil - when hot add onion, celery & cook until lightly coloured.
add pumpkin, potatoes and stock.
Boil gently untill all vegetables are tender
Puree in a blender, food processor (or sieve/mulie) & return to saucepan
1)Beat eggs & salt. 2)Add sugar & beat until thick. 3)Sift flour & baking powder together 4)Add to egg mixture. 5)Fold in butter 6)Pour into greased & lined deep 20cm round cake tin. 7)Bake at 190ºc for 25 to 30 minutes or until cake springs back. 8)Leave in tin for 10 minutes before turning out onto a wire rack.
For chocolate icing 1)Dissolve cocoa in boiling water & combine with the butter. 2)Sift icing sugar into a bowl. 3)Add cocoa mixture 4)Add vanilla & stir until well combined. Lamingtons
1)Make sponge the day before required 2)Cut sponge into 4 cm squares. 3)Dip each square into the Chocolate 4)Roll in coconut. 5)Leave to dry. 6)Makes 20
Hints on Sponge making (from Edmonds cook book)
Always have eggs at room temperture
Sift the dry ingredients together
Eggs & sugar are beaten sufficiently when mix is thick enough to draw a figure eight with mixture falling off the ends of the beater in an unbroken trail
Fold in dry ingredents very gently with metal spoon- don't stir.
Speed is essential
Grease & flour cake tins very lightly
A sponge shrinks slightly from sides of tin when cooked
Cool sponges in sanddwich tins for 5 minutes before turning out onto wire rack
Spring rolls
ingredients
1&1/2T soy sauce
1/2 T sesame oil
1/2 T water
1/2 sherry
1t sugar
to taste salt & pepper
1/2c lean chicken
1T oil
1t grated fresh ginger
4 spring onions
1/2 clove garlic
1/4c carrot strips
1T bean sprouts
1/2 T white vinegar
10 spring roll wrappers
1/2 T corn flour
Method
Mix together soy, sesame oil, water,sherry, sugar and season to taste.
Toss with meat & marinate for 15 minutes. (stir once or twice)
Heat half the oil in a wok or pan
Add ginger
cook for 30 seconds, until ginger starts to colour
Add spring onions, garlic & meat, with marinade
Stir-fry briefly until the meat is cooked & treansfer to bowl
Add remaining oil & carrot strips, bean strips to wok & cook till tender
Stir in remaining soy, white vinegar & season to taste
Remove from heat & toss with meat mixture
Place a spring roll wrapper diagonally on work surface & place 2T filling on. Roll tightly away from you
Seal each wrapper with cornfour dissolved in water
Deep fry with oil & heat 180c
Remove & drain on paper towel
Serve hot with accompanying sauce.
The sauce
2T soy sauce
1T sherry
1t brown sugar
3 birds eye chilli
2T water
1T grated onion
1t crushed garlic clove
1/2 t grated ginger
Method
finley chop chillies, grate onion, ginger & garlic
Mix together with rest of ingredients
Rest 15 minutes
Check for taste
Use for dipping sauce for spring rolls
#
Carrot cake & cream cheese icing
What U need Carrot cake 1 egg 1/4 C oil 1 C flour 1/2 C sugar 11/2 t baking soda 1/4 t cinnamon 11/2 C carrots, grated 1 T walnuts, chopped 1 t grated orange rind 1/3 C crushed pineapple
Cream Cheese icing. 1 T butter, softened 2 T cream cheese 1/2 C icing sugar 1/2 t grated lemon rind
1) 2)Stir in oil. 3)Sift flour, sugar, baking soda & cinnamon into the egg mixture & combine. 4)Fold in carrots, walnuts, orange rind & pineapple. 5)Grease & flour the base of a muffin tin. 6)Spoon mixture into tin. Bake at 180ºc for 20-25 minutes or until cake springs back when lightly touched. 7)Leave in tin for 5 minutes before turning out onto a wire rack. 8)When cold ice with Cream Cheese Icing if wished.
Cream cheese icing 1)Beat butter & cream cheese until creamy. Mix in icing sugar & lemon rind, beating well to combine
Pastry
the ratio for short pastry is 2-1 i.e for 200gm flour you need 100gms fat (butter) & enough ice cold water to make it into a ball.
Start with a kitchen wizz add flour & butter (salt if savoury) turn on till it become like bread crumbs. then slowly add a teaspoon of ice cold water untill it rolls around the inside of the wizz. Take out & knead a few times. Wrap in happy wrap & rest.
Mini mince pies or apple pies
(note apart from the vegertarians everyone will be making mince pies. If you want to make apple pies then bring the apples)
What U need For Apple 2 large apples 2 thick strips lemon rind 1/8 t ground cinnamon 2 whole cloves 2 T caster sugar 1/2c water For Mince 100g mince 1 carrot 1t soy sauce 1/2Onion 1/2t garlic 1 t tomato paste 2 t breadcrumbs 1t cornflour S & P
1)Peel, core & cut apples into large chunks. Combine in a pan with rind, cinnamon, cloves, water & sugar. Cover & simmer gently for 5 - 10 minutes, or until the apples are tender but still firm. 2)Remove from heat, drain well & discard rind, & cloves. Cool
For Mince 1)Chop onion, sauté till soft with garlic, add mince and grated
carrot. 1)When cooked (i.e crunchy) add soy, breadcrumbs & tomato paste. Simmer for 5 minuets. Add cornflour (in paste form) & simmer till thickened. Season.
Putting it together. 1)Roll out1/2of the pastry, line a muffin tin, leaving1/4cm standing proud 2)Fill the pastry cases with the mix. 3)Egg wash the edges and place the other rolled out1/2pastry on top to form a lid. 4)Make some steam holes with a sharp knife & decorate the top with remaining pastry shapes. Egg wash. 5)Bake1/2hour or until golden & cooked through. 6)Allow to cool slightly & serve.
Lamb curry
What U need 1T oil 1t garlic 1 onion 1t ginger 1 carrot 1 potato 1/2c raw rice 1t fish sauce(yes you have to use it) 1-2T curry paste 1 chicken stock cube 1/2 tin tomatoes 120g meat 1/2 kumara other veg. (opt.) 1C coconut milk
1)Chop garlic, onion, meat, & veg. Grate ginger 2)Fry onion, garlic, ginger & oil in pot until soft. Add curry paste & fry 2 min. 3)Add meat & brown. 4)Then add tomatoes, stock cubes & along with chopped veg. & simmer 20-30 min. 5)Measure rice & wash. Put into bowl & soak in water (note can do this at same time as step 1) 6)Boil 1& 1/2C of water (& 1T salt) with lid on, add rice, return to boil, turn heat down. 7)leave until all water has disappeared (check seasoning), serve.
Present plate with rice & curry as if for a paying customer.
Lemon cheese cake
What U need For Base 1C sweet biscuit crumbs 60g butter, melted
Filling 1/2packet lemon jelly crystals 1/3 C boiling water 2T lemon juice 1/2t grated lemon rind 190g (12T) evaporated milk 125g cream cheese, softened 1/2C castor sugar 1/2t vanilla essence
Note you can bring cream or fresh fruit to decorate it.
1)Make the base by combining the biscuit crumbs and melted butter. 2)Press onto the bottom & sides of a buttered round plastic container (i.e. a margarine container) 3)Cool & chill For filling 1)Dissolve the jelly crystals in the boiling water, add the lemon juice & rind. Set aside to cool slightly 2)Meanwhile, beat the evaporated milk until thick. 3)In another bowl beat the cream cheese until smooth & blend in the sugar, vanilla & beaten evaporated milk. 4)Fold in the warm jelly mixture 5)Pour into the prepared base & chill forseveral hoursor overnight. 6)Decorate with whipped cream & fresh fruit
Remember to bring a plastic container -like a margarine one
Dem Sem/Won Ton
what you need
1 egg
200 gm mince (pork or chicken-you could remince it in a blender to reallly make a mince paste.)
1T chopped spring onion
8 water chestnuts (or similar for texture i.e bamboo shoots)
1t salt
1/8 t pepper
12 won ton wrapper (or 6 x spring roll wrapper cut in half)
small bowl of water.
what you do
Won Ton mise en place
Beat the egg
Mix all ingredients together.
Won Ton cooking
Fill each wrapper with 1/2 to 1 t mix. Shape each into a cap to make Won Tons by drawing the four corners together an seal by pressing gently at juncture.
Boil 3/4 pot of water, add Won Tons, bring to boil and cook 5 minutes. Drain Won Tons to cool. Cooked Won Tons can be frozen or left in fridge for a few days.
Note; to make wrapper stick - gently rub a little water into the sides of the wrapper, before pressing together. You only need to run under cold water if you are not eating them straight away.
Hash brown potatoes
What you need
600g potatoes 25g butter 100g lardons of bacon seasoning
What you do
1)Wash, peel and rewash potatoes quickly & drain well 2)Coarsely grate the potatoes, rewash quickly & then drain well. 3)Melt the butter in a suitable frying pan. Add the lardons of bacon, fry untilcrisp&brown,remove from the pan & drain. 4)Pour the fat back into the frying pan, add thegratedpotato &season. 5)Press down well, allow 2cm thickness, & cook over heat for 10 - 15 minutes or in a moderate oven at 190ºc until a brown crust forms on the bottom. Turn out onto a suitable serving dish & sprinkle with the lardons of bacon & chopped parsley
Cream Caramel
What u need 3&1/2T white sugar 1/4C water
1C milk 2 eggs 2T sugar 2 drops vanilla essence
What u do
1)Prepare the caramel by placing three-quarters of the water in a thick- based pan, adding the sugar and allowing to boil gently,withoutshaking or stirring the pan. 2)When the sugar has cooked to a golden brown, add the remaining quarter of water, reboil until the sugar and water mix, then pour into small muffin tins. 3)Prepare the cream by warming the milk & wiskingon tothe beaten eggs, sugar and essence. 4)Strain & pour into the prepared moulds. 5)Place in a roasting tin quarter fill of water. 6)Cook in a moderate oven at 150ºc for 20-35 minutes 7)When cold loosen edges with fingers, shake firmly to loosen & turn out on a plate. 8)Pour any caramel remaining in mould around the creams Note;from practical cookery pg. 447
Poached pear with coulis & chocolate sauce
what you need
1 pear
For stock syrup
100g raw sugar
2 cloves
1 cinnamon stick (not ground)
500ml water
50ml raspberries
25g castor sugar
5ml lemon juice
water to adjust consistency
For chocolate sauce
1/2 T cornflour
4 T cocoa
1/2 c milk
1 T butter
What u do
1) to make syrup combine stock ingredients & bring to the boil.
2) Peel pears, leaving stalk intact. From the base of the pear scoop out the seeds with a melon baller (parisenne cutter)
3) Poach pears in syrup until skewe only just reaches the cantre of the pear. Remove from syrup immendiatley & allow to cool.
4) For coulis, simply puree berries inro a pot. Warm & add sugar (not really necessary) lemon juice & water. When good pouring consistency is achieved, remove form heat & pass to remove seeds.
5) For chocolate sauce in a saucepan, mix cornflour, cocoa & 1/4 milk to a smooth paste. Add the remaining milk, sugar, butter and cook stirring constnatly for 2-3 minutes or until thick & smooth.
6) Then place pear on centre on plate & carefullly present using both sauces.
Travel Bread Recipe Ingredients:
¼ cup potatoes, cooked and mashed
1/8 cup margarine or butter
1/8 cupsugar
3 eggs, separated
1 cup flour plus a little extra if mix is too wet
1 teaspoons Gluten-Free Baking Powder
½ teaspoon baking soda
½ teaspoon cream of tartar
1/4 teaspoon salt1/2 cup milk (94 ml)
Directions:
Heat and cook potatoes. Mash lumps. Cream mashed potatoes with the butter and sugar. Add egg yolks. Beat well. Sift dry ingredients and alternately add to the mixture with milk. Fold in egg whites, which have been beaten to hold soft peaks. Pour mixture into an 8 x 4-inch greased pan. Bake at 180 degrees Till cooked. Recipe makes one half loaf Travel Bread.
Few foods are more evocative of Austrian cuisine than the humble Wiener Schnitzel, or Viennese Cutlet. As with many simple recipes, the quality of the ingredients are what will make or break your experience with this golden fried treat. Old oil or meat should be avoided and watch your schnitzel carefully, to avoid burning. Eating it fresh is also important, this is not a dinner which gets better the next day.
4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5 oz. each) (you may use chicken or pork, as well)
1/4 c. flour (all purpose or brown rice)
1/4 tsp. salt
1/2 c. bread crumbs
2 eggs
Oil or lard for frying (lard is traditional)
Preparation:
To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you don’t have a meat mallet.
Pound the meat evenly to 1/4 inch thickness for best results.
Do not press the bread crumbs into the meat. The crust should not adhere completely, but form a loose shell around the schnitzel.
Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean up is easier! Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish.
Heat at least 1/4 inch of oil in the pan to 180°c.
Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.
Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and serve.
INSTANT PUDDING BISCUITS
prep time 10 minutes. cooking time; 15 minutes. makes 32
150g butter or margarine
¾ c white sugar
1 egg
4T cocoa Or(1 packet (70g) instant pudding (any flavor - butterscotch is good)
1 ½ c flour
3 T corn flour
1 t baking powder
1 c sultanas or chocolate chips
Method
Preheat oven to 180°c. Line a baking tray with baking paper or coat with non-stick baking spray.
Beat the butter and sugar together in a bowl. Add egg, then the dry ingredients and sultanas/ chocolate chips
Roll into balls and flatten with a wet fork on the prepared tray. Make sure they do not touch
Cool on a wire cake rack and store in an airtight container.
Donna Hay’s Mango and Banana Yoghurt Gelato by Sammie on December 5, 2011 in Cold, Desserts, Recipes Serves 4-6 This “no guilt” gelato is fast, fresh, simple and totally delicious! A great summer desert! Ingredients (2 bananas, peeled and chopped)WE ARE GOING TO USE FROZEN BERRIES INSTEAD (3 mangoes, peeled and chopped) 1 cup (280g) thick natural or vanilla yoghurt
How to
Place the (banana and mango) in a sealed container and freeze for 2-3 hours until frozen. USE FROZEN BERRIES INSTEAD
Place the frozen fruit and yoghurt in a food processor or blender and blend until smooth.
Serve immediately or place in a sealed container and freeze.
After freezing allow to soften for 5 minutes before serving.
Double chocolate chip muffin
1 1/4 c flour
2 T cocoa
2 t baking powder
1/2 C brown sugar 7 T (100g)butter 2 eggs
1/2 C milk
1/2C chocolate chips
1)Preheat oven 190ºc.
2)Grease muffin pan.
3)Sift dry ingredients into bowl.
4)Stir in brown sugar.
5)Melt butter.
6)Beat eggs & milk in bowl.
7)Make a well in centre of dry ingredients. Add butter, chips & egg mixture. Mix until just moistened.
8)Spoon into muffin pans.
9)Bake 20 minutes or till skewer comes out clean.
10)Rest on cooling rack.
11)Eat.
Minestrone
For Minestrone1/4 c macaroni
1/2 T olive oil
1/2 leek sliced
1 clove garlic
1 rasher bacon, chopped
1/2 carrot, sliced
1/2potato, chopped
1 celery stick, sliced
1/4 C green beans
1/2 can chopped tomatoes
1/2 l stock
1T tomato paste
1/2 can cannellini beans, rinsed & drained
1T chopped fresh flat-leaf parsley
Parmesan to serve.
1)Bring a pan of water to the boil, add the macaroni & cook for 10-12 minutes, or until tender. Drain well.
2)Meanwhile, heat the oil in a large pan, add the leek, garlic & bacon & cook over medium heat for 3-4 minutes.
3)Add the carrot, potato, celery, beans, tomato, stock & tomato paste. Bring to the boil, then reduce the heat & simmer for 10 minutes, or until vegetables are tender.
4)Stir in the cooked pasta & cannellini beans & heat through. Spoon into warmed bowls & garnish with parsley & Parmesan.
Afgans
What u need100g butter, softened
1/4 C sugar
3/4 C flour
1/4 C cocoa
1 C cornflakes
chocolate icing
walnuts (optional)
method
1Cream butter and sugar until light & fluffy
2sift flour & cocoa.
3stir into creamed mixture
4fold in cornflakes
5spoon mounds of mixture onto a greased oven tray
6bake at 1800c for 15 minutes or until set.
7when cold ice with chocolate icing & decorate with a walnut if wished.
melted chocolate icing
100g cooking chocolate
13g butter
1/4 C cream
method
1break chocolate into a double boiler.
2add butter & cream
3set over hot water & heat, stirring constantly
4when thickened, set aside to cool
5beat until thick before using
6pipe on to your “afghan”
Note we will not be suppling chocolate (too expensive) so bring your own or use a coco butter icing recipie.
Gourmet Pasta
What U need125g dried penne pasta
2 rashers bacon, diced
2 T butter
1/2onion, finely sliced
1/2stalk celery
11/2T flour
1 C milk
1/4C cream
1 C grated cheese
1 T chopped parsley
salt & freshly ground black pepper.
Topping
1 C grated cheese
1/2t grated parmesan cheese.
What U do
1)Cook the pasta according to the instructions on the packet. Drain.
2)Cook the bacon in a frypan until it begins to crisp. Set aside. Preheat the oven to 190ºc
3)Melt the butter in a large saucepan. Cook the onion & celery for 6-8 minutes until soft. Add the flour and stir over heat for 2 minutes.
4)Remove from heat. Gradually whisk in the milk, then the cream.
5)Return to the heat, stir constantly until sauce thickens.
6)Remove from the heat, add cheddar cheese & stir until it melts. Stir in the parsley, cooked pasta, bacon & seasoning.
7)Transfer to a greased baking dish. Combine the cheeses for the topping. Sprinkle over the pasta
Bake for 25 minutes.
Summer sorbet
Ingredients
1/2 c sugar
1/2 c water
300g frozen berries
2 t lemon juice
1 egg white
Method
1) Combine the sugar & water in small saucepan, stir over low heat, without boiling- until sugar is dissolved.
2) Brush down the inside of the pan with a pastry brush dipped in warm water to dissolve all sugar crystals. Bring to the boil then simmer uncovered, without stirring for 5 minutes
3) Meanwhile place the berries in a food processor, add lemon juice & hot syrup, proccess untill smooth.
4) Push the berry puree through a fine sieve into a shallow metal pan: cover & freeze for several hours until firm.
5) Chop frozen berry mixture & place in food processor. Add the eggwhite & process until smooth & paler in colour. Return the mixture to the pan, cover & freeze until firm
6) For a finer textured sorbet, chop the sorbet again & beat with an electric mixer until lighter in colour then cover & freeze until firm.
Buttered Chicken
Ingredients;
©50g unsalted butter
©1 T oil
©1 medium onion. finely chopped
©2t garam masala
©1t chilli powder
©1/2t cumin powder
©1t fresh garlic, crushed
small knob of ginger, skinned
©1t salt
©1/2t cardamom powder
©2 whole black pepper corns
©1/4 C natural yoghurt
©1T tomato paste
©100 gm chicken pieces, skinned
©1/2C water
©1 bay leaf
©1/2C light cream
To garnish
©fresh coriander leaves
©2 green chillies, chopped.
Method
1]Heat oil & butter in pan, add onions- fry till golden
2]Crush ginger & place in bowl. Add spices and blend. Add yoghurt & tomato paste, stir to combine.
3]Add chicken pieces to mix and coat well.
4]Add chicken to onions in pan & stir fry vigorously, 5-7 minutes
5]Add water & bay leaf to mix and simmer 20 minutes, stir occasionally
6]Add the cream and cook a further 10 minutes
7]Check chicken is cooked and garnish .
Pumpkin soup
2t butter, oil
1T chopped onion
1/2 stalk celery
250 gm diced pumpkin
1 small potato, diced
1c vegetable stock ( or other stock if you prefer)
1/2 t mixed spice
1/4 c croutons
salt & pepper to taste
NOTE; pumpkin soup taste improves with addition of ginger (1t), roasting the pumpkin first and a little sour cream. You could try lemon grass or other flavouring you like.Method
Croutons
1 slice toast thick bread1T butter
method
Lamingtons
Ingredients
for sponge cake
3 eggs1C flour
1t baking powder
50g butter, melted
3/4C caster sugar
pinch of salt
For Lamingtons
200g sponge cake
coconut
Chocolate icing.
2T cocoa
6T boiling water
25g butter, melted
21/4C icing sugar
1/4t vanilla essence
Method
For sponge cake
1)Beat eggs & salt.
2)Add sugar & beat until thick.
3)Sift flour & baking powder together
4)Add to egg mixture.
5)Fold in butter
6)Pour into greased & lined deep 20cm round cake tin.
7)Bake at 190ºc for 25 to 30 minutes or until cake springs back.
8)Leave in tin for 10 minutes before turning out onto a wire rack.
For chocolate icing
1)Dissolve cocoa in boiling water & combine with the butter.
2)Sift icing sugar into a bowl.
3)Add cocoa mixture
4)Add vanilla & stir until well combined.
Lamingtons
1)Make sponge the day before required
2)Cut sponge into 4 cm squares.
3)Dip each square into the Chocolate
4)Roll in coconut.
5)Leave to dry.
6)Makes 20
Hints on Sponge making (from Edmonds cook book)
Spring rolls
ingredients1&1/2T soy sauce
1/2 T sesame oil
1/2 T water
1/2 sherry
1t sugar
to taste salt & pepper
1/2c lean chicken
1T oil
1t grated fresh ginger
4 spring onions
1/2 clove garlic
1/4c carrot strips
1T bean sprouts
1/2 T white vinegar
10 spring roll wrappers
1/2 T corn flour
Method
The sauce
2T soy sauce1T sherry
1t brown sugar
3 birds eye chilli
2T water
1T grated onion
1t crushed garlic clove
1/2 t grated ginger
Method
- finley chop chillies, grate onion, ginger & garlic
- Mix together with rest of ingredients
- Rest 15 minutes
- Check for taste
- Use for dipping sauce for spring rolls
#Carrot cake & cream cheese icing
What U needCarrot cake
1 egg
1/4 C oil
1 C flour
1/2 C sugar
11/2 t baking soda
1/4 t cinnamon
11/2 C carrots, grated
1 T walnuts, chopped
1 t grated orange rind
1/3 C crushed pineapple
Cream Cheese icing.
1 T butter, softened
2 T cream cheese
1/2 C icing sugar
1/2 t grated lemon rind
1)
2)Stir in oil.
3)Sift flour, sugar, baking soda & cinnamon into the egg mixture & combine.
4)Fold in carrots, walnuts, orange rind & pineapple.
5)Grease & flour the base of a muffin tin.
6)Spoon mixture into tin. Bake at 180ºc for 20-25 minutes or until cake springs back when lightly touched.
7)Leave in tin for 5 minutes before turning out onto a wire rack.
8)When cold ice with Cream Cheese Icing if wished.
Cream cheese icing
1)Beat butter & cream cheese until creamy.
Mix in icing sugar & lemon rind, beating well to combine
Pastry
the ratio for short pastry is 2-1 i.e for 200gm flour you need 100gms fat (butter) & enough ice cold water to make it into a ball.Start with a kitchen wizz add flour & butter (salt if savoury) turn on till it become like bread crumbs. then slowly add a teaspoon of ice cold water untill it rolls around the inside of the wizz. Take out & knead a few times. Wrap in happy wrap & rest.
Mini mince pies or apple pies
(note apart from the vegertarians everyone will be making mince pies. If you want to make apple pies then bring the apples)What U need
For Apple
2 large apples
2 thick strips lemon rind
1/8 t ground cinnamon
2 whole cloves
2 T caster sugar
1/2c water
For Mince
100g mince
1 carrot
1t soy sauce
1/2Onion
1/2t garlic
1 t tomato paste
2 t breadcrumbs
1t cornflour
S & P
1)Peel, core & cut apples into large chunks. Combine in a pan with rind, cinnamon, cloves, water & sugar. Cover & simmer gently for 5 - 10 minutes, or until the apples are tender but still firm.
2)Remove from heat, drain well & discard rind, & cloves. Cool
For Mince
1)Chop onion, sauté till soft with garlic, add mince and grated
carrot.
1)When cooked (i.e crunchy) add soy, breadcrumbs & tomato paste. Simmer for 5 minuets. Add cornflour (in paste form) & simmer till thickened. Season.
Putting it together.
1)Roll out1/2of the pastry, line a muffin tin, leaving1/4cm standing proud
2)Fill the pastry cases with the mix.
3)Egg wash the edges and place the other rolled out1/2pastry on top to form a lid.
4)Make some steam holes with a sharp knife & decorate the top with remaining pastry shapes. Egg wash.
5)Bake1/2hour or until golden & cooked through.
6)Allow to cool slightly & serve.
Lamb curry
What U need1T oil
1t garlic
1 onion
1t ginger
1 carrot
1 potato
1/2c raw rice
1t fish sauce(yes you have to use it)
1-2T curry paste
1 chicken stock cube
1/2 tin tomatoes
120g meat
1/2 kumara
other veg. (opt.)
1C coconut milk
1)Chop garlic, onion, meat, & veg. Grate ginger
2)Fry onion, garlic, ginger & oil in pot until soft. Add curry paste & fry 2 min.
3)Add meat & brown.
4)Then add tomatoes, stock cubes & along with chopped veg. & simmer 20-30 min.
5)Measure rice & wash. Put into bowl & soak in water (note can do this at same time as step 1)
6)Boil 1& 1/2C of water (& 1T salt) with lid on, add rice, return to boil, turn heat down.
7)leave until all water has disappeared (check seasoning), serve.
Present plate with rice & curry as if for a paying customer.
Lemon cheese cake
What U need
For Base
1C sweet biscuit crumbs
60g butter, melted
Filling
1/2packet lemon jelly crystals
1/3 C boiling water
2T lemon juice
1/2t grated lemon rind
190g (12T) evaporated milk
125g cream cheese, softened
1/2C castor sugar
1/2t vanilla essence
Note you can bring cream or fresh fruit to decorate it.
1)Make the base by combining the biscuit crumbs and melted butter.
2)Press onto the bottom & sides of a buttered round plastic container (i.e. a margarine container)
3)Cool & chill
For filling
1)Dissolve the jelly crystals in the boiling water, add the lemon juice & rind. Set aside to cool slightly
2)Meanwhile, beat the evaporated milk until thick.
3)In another bowl beat the cream cheese until smooth & blend in the sugar, vanilla & beaten evaporated milk.
4)Fold in the warm jelly mixture
5)Pour into the prepared base & chill forseveral hoursor overnight.
6)Decorate with whipped cream & fresh fruit
Remember to bring a plastic container -like a margarine one
Dem Sem/Won Ton
what you need
1 egg200 gm mince (pork or chicken-you could remince it in a blender to reallly make a mince paste.)
1T chopped spring onion
8 water chestnuts (or similar for texture i.e bamboo shoots)
1t salt
1/8 t pepper
12 won ton wrapper (or 6 x spring roll wrapper cut in half)
small bowl of water.
what you do
Won Ton mise en place- Beat the egg
- Mix all ingredients together.
Won Ton cookingHash brown potatoes
What you need
600g potatoes25g butter
100g lardons of bacon
seasoning
What you do
1)Wash, peel and rewash potatoes quickly & drain well2)Coarsely grate the potatoes, rewash quickly & then drain well.
3)Melt the butter in a suitable frying pan. Add the lardons of bacon, fry untilcrisp&brown,remove from the pan & drain.
4)Pour the fat back into the frying pan, add thegratedpotato &season.
5)Press down well, allow 2cm thickness, & cook over heat for 10 - 15 minutes or in a moderate oven at 190ºc until a brown crust forms on the bottom.
Turn out onto a suitable serving dish & sprinkle with the lardons of bacon & chopped parsley
Cream Caramel
What u need
3&1/2T white sugar
1/4C water
1C milk
2 eggs
2T sugar
2 drops vanilla essence
What u do
1)Prepare the caramel by placing three-quarters of the water in a thick- based pan, adding the sugar and allowing to boil gently,withoutshaking or stirring the pan.
2)When the sugar has cooked to a golden brown, add the remaining quarter of water, reboil until the sugar and water mix, then pour into small muffin tins.
3)Prepare the cream by warming the milk & wiskingon tothe beaten eggs, sugar and essence.
4)Strain & pour into the prepared moulds.
5)Place in a roasting tin quarter fill of water.
6)Cook in a moderate oven at 150ºc for 20-35 minutes
7)When cold loosen edges with fingers, shake firmly to loosen & turn out on a plate.
8)Pour any caramel remaining in mould around the creams
Note;from practical cookery pg. 447
Poached pear with coulis & chocolate sauce
what you need
1 pearFor stock syrup
100g raw sugar2 cloves
1 cinnamon stick (not ground)
500ml water
For coulis
Satay sauce.doc
- Details
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50ml raspberries25g castor sugar
5ml lemon juice
water to adjust consistency
For chocolate sauce
1/2 T cornflour4 T cocoa
1/2 c milk
1 T butter
What u do
1) to make syrup combine stock ingredients & bring to the boil.2) Peel pears, leaving stalk intact. From the base of the pear scoop out the seeds with a melon baller (parisenne cutter)
3) Poach pears in syrup until skewe only just reaches the cantre of the pear. Remove from syrup immendiatley & allow to cool.
4) For coulis, simply puree berries inro a pot. Warm & add sugar (not really necessary) lemon juice & water. When good pouring consistency is achieved, remove form heat & pass to remove seeds.
5) For chocolate sauce in a saucepan, mix cornflour, cocoa & 1/4 milk to a smooth paste. Add the remaining milk, sugar, butter and cook stirring constnatly for 2-3 minutes or until thick & smooth.
6) Then place pear on centre on plate & carefullly present using both sauces.
¼ cup potatoes, cooked and mashed
1/8 cup margarine or butter
1/8 cupsugar
3 eggs, separated
1 cup flour plus a little extra if mix is too wet
1 teaspoons Gluten-Free Baking Powder
½ teaspoon baking soda
½ teaspoon cream of tartar
1/4 teaspoon salt1/2 cup milk (94 ml)
Heat and cook potatoes. Mash lumps. Cream mashed potatoes with the butter and sugar. Add egg yolks. Beat well. Sift dry ingredients and alternately add to the mixture with milk. Fold in egg whites, which have been beaten to hold soft peaks. Pour mixture into an 8 x 4-inch greased pan. Bake at 180 degrees Till cooked. Recipe makes one half loaf Travel Bread.
Viennese Cutlet - Wiener Schnitzel Recipe
=- Das Wienerschnitzel
Few foods are more evocative of Austrian cuisine than the humble Wiener Schnitzel, or Viennese Cutlet. As with many simple recipes, the quality of the ingredients are what will make or break your experience with this golden fried treat. Old oil or meat should be avoided and watch your schnitzel carefully, to avoid burning. Eating it fresh is also important, this is not a dinner which gets better the next day.J.McGavin==========
- Serves 4
Prep Time: 10 minutesCook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5 oz. each) (you may use chicken or pork, as well)
- 1/4 c. flour (all purpose or brown rice)
- 1/4 tsp. salt
- 1/2 c. bread crumbs
- 2 eggs
- Oil or lard for frying (lard is traditional)
Preparation:- To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you don’t have a meat mallet.
- Pound the meat evenly to 1/4 inch thickness for best results.
- Do not press the bread crumbs into the meat. The crust should not adhere completely, but form a loose shell around the schnitzel.
- Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean up is easier! Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish.
Heat at least 1/4 inch of oil in the pan to 180°c.INSTANT PUDDING BISCUITS
prep time 10 minutes. cooking time; 15 minutes. makes 32
150g butter or margarine
¾ c white sugar
1 egg
4T cocoa Or (1 packet (70g) instant pudding (any flavor - butterscotch is good)
1 ½ c flour
3 T corn flour
1 t baking powder
1 c sultanas or chocolate chips
Method
Preheat oven to 180°c. Line a baking tray with baking paper or coat with non-stick baking spray.
Beat the butter and sugar together in a bowl. Add egg, then the dry ingredients and sultanas/ chocolate chips
Roll into balls and flatten with a wet fork on the prepared tray. Make sure they do not touch
Cool on a wire cake rack and store in an airtight container.
Donna Hay’s Mango and Banana Yoghurt Gelato
by Sammie on December 5, 2011
in Cold, Desserts, Recipes
Serves 4-6
This “no guilt” gelato is fast, fresh, simple and totally delicious! A great summer desert!
Ingredients
(2 bananas, peeled and chopped) WE ARE GOING TO USE FROZEN BERRIES INSTEAD
(3 mangoes, peeled and chopped)
1 cup (280g) thick natural or vanilla yoghurt
How to